Raw Vegan Banana Cream Cake | Gluten Free | Korenn Rachelle

coconut oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats and is less expensive.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower in calories, while honey is often cheaper.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, and soy milk is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer similar flavor, while sunflower seeds are less expensive.

Add 2 cups of banana chips, 1 cup of coconut flakes, pumpkin seeds, dates, coconut oil, coconut flour, psyllium husk, cinnamon, and a pinch of salt into a bowl.

Mix all dry ingredients together thoroughly.

Add black strap molasses, coconut oil, and dates to the mixture; combine until sticky and well mixed.

Press the mixture into a lined cake pan firmly.

For the cream, blend coconut cream and bananas until smooth.

Add a little bit of coconut oil to the banana cream and blend again.

Refrigerate the cake part to set before serving.

Once set, cut and serve the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens